Category: Flavors

Postcard from Siracusa, Sicily: Where Plato tested and failed tyrant-taming

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Above: Caves created by ancient Greek quarries, including the notorious Ear of Dionysius, line a bluff in the Archaeological Park of Neapolis

Long ago, Siracusa became an important outpost of the Grecian Empire. For strategic reasons, the ancient city first developed on the small island of Ortigia.

A major vestige of this are the ruins of the Temple of Apollo in the heart of the city adjacent to the island’s bustling outdoor market. Forty-two monolithic columns once framed the sixth-century-BC Doric temple dedicated to the sun god. These remnants of the temple incorporated into several private homes and 16th-century military barracks occupying the site were “rediscovered” in the 1890s.

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Postcard from Oaxaca, Mexico: Hasta la proxima

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Oaxaca. The colors. The skies. Constant celebrations. The flavors. The people. Blooms bursting forth. Ever-present protests. And incredibly comfortable climate during the months when El Norte can be cold and dreary.

Always welcoming.

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Postcard from Oaxaca, Mexico: Restaurant Alphabet Vol. II from Le to Tacos

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Above: Guava mole with shrimp and battered cauliflower at Levadura de Olla

Thalía Barrios Garcia is young, 27 years old, yet she has worked her way from a small Oaxacan village to own two widely acclaimed restaurants in the historic center of the state capital. One, Cocina de Humo, is intimate, providing a chance to observe traditional methods of cooking, but you need to make a reservation in advance. So we tried her Levadura de Olla instead.

Tomatoes. The gorgeous display of heirloom tomatoes immediately announces produce is important here. And a woman kept busy flipping fresh tortillas you know are made the ancient way, from dried corn boiled down with ash, nixtamal.

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